Directions:
- Preheat oven to 180°C.
- Heat the oil in a large non-stick pan over high heat and cook the shanks, in batches, for 1 to 2 minutes on each side or until browned, set aside.
- Add the leeks, onion, garlic, thyme and oregano to the pan and cook for 2 to 3 minutes.
- Add the flour and cook for 1 to 2 minutes and then add the wine and stock and bring to the boil and then return the shanks and cover with aluminium foil or tight fitting lid.
- Place in the oven and roast for 2 1/2 hours, turning every 30 minutes.
- Serve with polenta or mashed potatoes and steamed vegetables.
- TO FREEZE - shred meat of the bone and divide the meat and sauce into 4 portions and place in zip-lock bags or airtight containers and freeze for up to 3 months. TO DEFROST - place in the refrigerator overnight and allow to thaw completely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.8 Kcal (770 kJ) | ||
| Calories from fat | 50.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 9% | |
|---|---|---|---|
| Cholesterol | 1.01mg | 0% | |
| Sodium | 397.45mg | 17% | |
| Potassium | 508.48mg | 11% | |
| Total Carbs | 14.54g | 5% | |
| Sugars | 4.37g | 17% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 4.88g | 10% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 1.2mg | 7% | |
| Calcium | 71.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 61.01 Kcal (255 kJ) | ||
| Calories from fat | 16.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 9% | |
|---|---|---|---|
| Cholesterol | 0.34mg | 0% | |
| Sodium | 131.93mg | 17% | |
| Potassium | 168.78mg | 11% | |
| Total Carbs | 4.83g | 5% | |
| Sugars | 1.45g | 17% | |
| Dietary Fiber | 0.6g | 7% | |
| Protein | 1.62g | 10% | |
| Vitamin C | 1.9mg | 10% | |
| Iron | 0.4mg | 7% | |
| Calcium | 23.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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